These Strawberry Pancakes are full of fresh strawberries and are simply delicious. They are topped with a homemade strawberry sauce and make the perfect weekend breakfast!

For more delicious breakfast recipes, be sure to check out my Cinnamon Roll Monkey Bread Muffins, French Toast Casserole, and Blueberry Baked Oatmeal Cups.

a white plate topped with pancakes, whipped cream, and strawberry sauce

If you’re looking for a special treat for breakfast or brunch, look no further than these Strawberry Pancakes.

The ingredients are simple, but there are a few tricks and steps I like to use to really take these pancakes to the next level.

a white plate topped with pancakes, whipped cream, and strawberry sauce

We love serving these Strawberry Shortcake style with whipped cream and the homemade strawberry sauce sandwiched in between the pancake layers. They are so decadently delicious!

Ingredients for Strawberry Pancakes (See measurements in recipe card below!)

  • fresh strawberries 
  • cake flour (see tips below)
  • baking powder
  • salt
  • granulated sugar
  • milk
  • eggs
  • unsalted butter
  • vanilla extract
  • lemon
  • cornstarch
  • whipped topping (optional for serving)

ingredients in bowls on a counter top.

How to Make Strawberry Pancakes – Step by Step

Step 1: Prep the strawberries

Preheat oven to 350 degrees Fahrenheit. Wash the strawberries, remove the stems, and slice approximately ¼ inch thick. Spread half of the sliced berries on a parchment lined baking sheet in a single layer. Place in the oven to roast for 25 minutes. Remove from the oven and set aside to cool. 

sliced strawberries on a sheet pan.

Step 2: Make the strawberry sauce

While the strawberries are roasting, add the remaining sliced strawberries, lemon juice, 2 tablespoons of the sugar, and cornstarch to a small sauce pan. Let mixture come to a rolling boil over medium high heat, stirring occasionally. Once boiling, turn to low heat and let it slowly bubble for 10 more minutes until syrup is thickened and the strawberries are soft. Remove from heat and pour into a bowl to cool.

a sauce pan of strawberries and sugar

Step 3: Prepare the pancake batter

Combine the flour, baking powder, salt, 2 tablespoons of the sugar, and lemon zest in a large bowl. In a separate small bowl whisk together the egg yolks, melted butter, vanilla, and milk. Place egg whites in a medium bowl and use an electric mixer on medium speed to whip until stiff peaks form, about 2 minutes.

a bowl of flour with lemon zest and a wooden spoon.

Step 4: Combine batter ingredients

Add wet ingredients to dry ingredients and gently stir until combined. Mixture will be slightly lumpy. Stir in the roasted, cooled strawberries. Using a spatula, gently fold egg whites into the strawberry pancake batter until evenly combined. Be careful not to over mix. 

step by step photos for making strawberry pancake batter

Step 5: Cook the strawberry pancakes

Turn an electric griddle to 375 degrees or heat a large nonstick skillet to medium heat on the stove. Spray with nonstick cooking spray. Use a 1/3 measuring cup to pour batter onto the hot griddle or pan. Wait till bubbles start to form and pop before flipping strawberry pancakes to the other side. Allow each side to become golden brown.

step by step photos for assembling strawberry shortcake pancakesStep 6: Assemble and serve

Place a pancake on a plate and spread with a heaping spoonful of whipped topping and strawberry sauce. Place two more pancakes in the same manner. Top with a dollop of whipped topping and more sauce. Enjoy!

a white plate topped with pancakes, whipped cream, and strawberry sauce

Strawberry Pancakes – Tips and Notes

  • Turn your pancakes into strawberry shortcakes! For a decorative touch, use a piping bag with a large star tip. Pipe the whipped topping between layers and on top of the pancake stack, like strawberry shortcakes.
  • Use ripe strawberries. For the best flavor, make sure to use ripe strawberries. Ripe strawberries are red all the way up to the leaves and will also smell fragrant and sweet.
  • Roast the strawberries. This extra step is worth the effort! Roasting your strawberries will remove excess moisture, helping them to bake into the strawberry pancakes easier. It will also caramelize the natural sugars in the strawberries, thereby enhancing the flavor and making your kitchen smell wonderful!
  • Cake flour makes the pancakes nice and fluffy. If you don’t have cake flour on hand, just use all purpose flour and reduce the amount to 2 1/2 cups. 
  • Turn your strawberry sauce into syrup. To make strawberry syrup, simply blend your strawberry sauce in a blender or food processor after cooking, then strain through a fine mesh strainer to remove any seeds and pulp. The strawberry syrup can be stored in an airtight container in the fridge for up to three weeks.

a fork holding sliced pancakes with strawberries

Storing and freezing leftover Strawberry Pancakes

Store any leftover pancakes in an airtight container in the fridge for up to three days. You can also freeze your pancakes  by placing them in a freezer safe container like a freezer ziplock bag or airtight container. Layer or stack your strawberry pancakes in between pieces of wax paper to prevent them from sticking together. Freeze for up to three months. Allow pancakes to thaw overnight in the refrigerator before reheating. 

a stack of pancakes with whipped cream on top

Can I use frozen strawberries?

For this recipe, I recommend only using fresh strawberries. Frozen strawberries contain a lot of moisture which we are trying to eliminate through the roasting process. Because of the excess moisture and for best flavor, stick with fresh, ripe strawberries.

a spoon dipping into a bowl of strawberry sauce

How long does pancake batter last?

Unused strawberry pancake batter can last for up to four days when stored in an airtight container in the fridge. Because pancake batter contains raw eggs, flour, and milk, you’ll want to use it within four days to prevent it from spoiling.

More Fresh Strawberry Recipes You Should Try!

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a white plate topped with pancakes, whipped cream, and strawberry sauce
5 from 6 ratings

Strawberry Pancakes

Yield: 12
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
These Strawberry Pancakes are full of fresh strawberries and are simply delicious. They are topped with a homemade strawberry sauce and make the perfect weekend breakfast!

Ingredients

  • 1 1/2 pounds fresh strawberries, washed, hulled, and sliced
  • 2 3/4 cup cake flour, *see notes
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 Tablespoons sugar, divided
  • 1 3/4 cup milk
  • 2 eggs, separated into yolks and whites
  • 4 Tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/2 lemon, juiced
  • 1 1/2 teaspoons cornstarch
  • 8 ounce container frozen whipped topping, thawed

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Wash the strawberries, remove the stems, and slice approximately ¼ inch thick. Spread half of the sliced berries on a parchment lined baking sheet in a single layer. Place in the oven to roast for 25 minutes. Remove from the oven and set aside to cool.
  • While the strawberries are roasting, add the remaining sliced strawberries, lemon juice, 2 tablespoons of the sugar, and cornstarch to a small sauce pan. Let mixture come to a rolling boil over medium high heat, stirring occasionally. Once boiling, turn to low heat and let it slowly bubble for 10 more minutes until syrup is thickened and the strawberries are soft. Remove from heat and pour into a bowl to cool.
  • Combine the flour, baking powder, salt, 2 tablespoons of the sugar, and lemon zest in a large bowl. In a separate small bowl whisk together the egg yolks, melted butter, vanilla, and milk. Place egg whites in a medium bowl and use an electric mixer on medium speed to whip until stiff peaks form, about 2 minutes.
  • Add wet ingredients to dry ingredients and gently stir until combined. Mixture will be slightly lumpy. Stir in the roasted, cooled strawberries. Using a spatula, gently fold egg whites in to the pancake batter until evenly combined. Be careful not to over mix. 
  • Turn an electric griddle to 375 degrees or heat a large nonstick skillet to medium heat on the stove. Spray with nonstick cooking spray. Use a 1/3 measuring cup to pour batter onto the hot griddle or pan. Wait till bubbles start to form and pop before flipping strawberry pancakes to the other side. Allow each side to become golden brown.
  • Place a pancake on a plate and spread with a heaping spoonful of whipped topping and strawberry sauce. Place two more pancakes in the same manner. Top with a dollop of whipped topping and more sauce. Enjoy!

Notes

  • Turn your pancakes into strawberry shortcakes! For a decorative touch, use a piping bag with a large star tip. Pipe the whipped topping between layers and on top of the pancake stack, like strawberry shortcakes.
  • Use ripe strawberries. For the best flavor, make sure to use ripe strawberries. Ripe strawberries are red all the way up to the leaves and will also smell fragrant and sweet.
  • Roast the strawberries. This extra step is worth the effort! Roasting your strawberries will remove excess moisture, helping them to bake into the pancakes easier. It will also caramelize the natural sugars in the strawberries, thereby enhancing the flavor and making your kitchen smell wonderful!
  • Cake flour makes the pancakes nice and fluffy. If you don't have cake flour on hand, read my tips below for making your own. 
  • Turn your strawberry sauce into syrup. To make strawberry syrup, simply blend your strawberry sauce in a blender or food processor after cooking, then strain through a fine mesh strainer to remove any seeds and pulp. The strawberry syrup can be stored in an airtight container in the fridge for up to three weeks.
  • Storing and freezing leftovers: Store any leftover pancakes in an airtight container in the fridge for up to three days. You can also freeze your pancakes  by placing them in a freezer safe container like a freezer ziplock bag or airtight container. Layer or stack your pancakes in between pieces of wax paper to prevent them from sticking together. Freeze for up to three months. Allow pancakes to thaw overnight in the refrigerator before reheating. 
Cuisine: American
Course: Breakfast
Calories: 248kcal, Carbohydrates: 36g, Protein: 7g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 136mg, Potassium: 206mg, Fiber: 2g, Sugar: 13g, Vitamin A: 236IU, Vitamin C: 36mg, Calcium: 77mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.